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Mushrooms are low in calories and a rich source of B vitamins. I love them sautéed, grilled, baked and stuffed with a mixture of flavorful ingredients. These Mediterranean Stuffed Portabello Mushrooms are to-die-for. If you haven’t tried them yet, they are simple to make and loaded with good nutrients!
These gluten-free stuffed button mushrooms aren’t made with breadcrumbs, like many traditional stuffed mushroom recipes. These sausage stuffed Mushrooms are packed with flavor from the dried tomatoes, sweet onion, cheese, herbs and spices, and cooked crumbled sweet Italian sausage. I also think toasted pine nuts would be a great addition to this mix. I don’t know about you, but I love lots of texture going on in a bite-size hors d’oeuvrve.
Sundried Tomato and Italian Sausage Stuffed Mushrooms
Shopping List For This Recipe:
- Extra virgin olive oil
- A dozen medium-size mushrooms
- Sundried Tomatoes (¼ cup)
- One sweet onion
- 8 oz Parmesan cheese
- 3 links sweet Italian sausage
- Fresh herbs: Basil and Parsley
- Dried spices: Salt, Pepper, and Paprika
I could definitely make a meal out of these tasty shrooms. Nom. Nom.
This appetizer is a new favorite in our party rotation!
Sundried Tomato and Italian Sausage Stuffed Mushrooms
Ingredients
- 2 tbsp extra-virgin olive oil
- 24 mushrooms or 12 large shrooms
- ¼ cup sundried tomatoes very finely chopped (I buy these in a bag and rehydrate them in warm water)
- ½ cup sweet onion finely chopped
- 1 cup Parmesan cheese freshly shredded
- ½ tsp fresh cracked pepper
- ½ tsp paprika
- ½ tsp dried basil or 1 tbsp finely chopped fresh basil
- ¾ lb Italian sausage mild or medium
- *Optional: chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375 degrees F.
- Prepare your mushrooms by removing the stems and scooping out a little of the center to make room for your stuffing
- Chop the stems finely and save to add to the stuffing
- Remove sausage from their casings by cutting a slit down the center and squeezing out the meat Discard casings and saute sausage in olive oil over medium heat in a large skillet
- Add onion and mushroom stems and saute until onion is translucent and soft
- Add in all other ingredients and stir until cheese begins to melt
- Fill the mixture into the mushroom caps and drizzle with olive oil
- Bake for about 30 minutes until stuffing begins to brown
- Garnish with fresh parsley, if desired
Nutrition
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SkinnyMommy
Oh my goodness this looks so grand that I may need to adapt my stuffed mushroom recipe to add sundried tomatoes–yum!